Speedy mushroom spaghetti

Ingredients:

• 1 tbsp olive oil
• 380g mushrooms, sliced
• 350g spaghetti
• 2 garlic cloves, crushed
• 125g baby spinach
• ½ lemon, zested and juiced
• 100g grated lighter mature Cheddar

Method:

Heat the olive oil in a large frying pan over a medium high heat. Fry the mushrooms with a pinch of salt for 10-12 mins until the water that comes off them evaporates and the mushrooms turn golden.

Bring a large pan of salted water to the boil and cook the spaghetti for 9-10 mins until al dente. Drain, keeping a cupful of the water.

Stir the garlic into the mushrooms, and fry for 1 minute until fragrant. Tip in the drained spaghetti, spinach and lemon zest. Toss well, squeeze over the lemon juice and season with pepper. Add a few tablespoons of the pasta water and toss everything together to coat the pasta. Scatter over the grated cheese to serve.

Article from: https://realfood.tesco.com/recipes/speedy-mushroom-spaghetti.html